I have a jelly roll pan, but I tend to use it to make other things… not gorgeous jelly roll nomfiness. Now I realize there was an entire portion of my life missing.
- For this recipe, Diana uses a 10 x 13″ pan (jelly roll pans differ from normal cookie sheets in that jelly roll pans have sides).
- Diana used a Splenda Quickpack, but you can use any sweetener to taste. A Splenda Quickpack is equivalent to 1 cup sugar equivalent, so you can use 1/2 cup of whatever zips your bip.
- If the chocolate coating hardens, no worries; gently reheat in the microwave or on the stove in a double boiler.
- If your cake breaks, don’t cry; simply cut the sheet into equal-width sheets and stack, using the frosting between each layer.
- I don’t have nutritional information run for this recipe, but considering there are 16 servings, I’d guess 1-2 net carbs per serving as a cake roll.
- If you use a scoop of flavored protein powder, you can omit the vanilla extract.
- You can also dust your tea towel with protein powder in lieu of powdered sweetener or cinnamon.
- Need help with the rolling technique? Start at the 11:40 mark to keep the cake moist (and then the 15:14 minute mark for the actual rolling) on this video for the rolling technique… http://www.joyofbaking.com/ChocolateSpongeCake.html
Diana’s Oopsie Roll Cake
8 eggs, separated
8 oz. cream cheese
1 tsp vanilla extract
1/8 tsp cream of tartar
1/2 packet Splenda Quick Pack * I used Stevia Blend, about 6 packets, or use a sweetener of your choice
1 scoop protein powder (I used Designer Whey)
1 tbsp Thick’nThin/Not Sugar or omit if you don’t have this
6 oz. cream cheese (You can also use 4 oz Ricotta cheese and 2 oz of Cream cheese)
1 tsp vanilla Extract, or use any sf syrup to give more flavor
1/2 Splenda Quick Pack (* or 1/2 cup sugar equivalent substitute)
3/4 cup heavy whipping cream
For the cake, whip the whites with cream of tartar until stiff peaks form, about 5 minutes. In a separate bowl, combine cream cheese with egg yolks, vanilla extract, protein powder, sweetener and salt.
Gently fold the whites into the yolk mixture until combined. Spread the oopsie batter evenly (this batter doesn’t level out–it retains its shape, so if you leave it lump and bumpy, it’s going to stay lumpy and bumpy) on the sheet cake covered with parchment paper (don’t worry about greasing the pan or the parchment) and bake in a 300 degree oven for 30 minutes. Let cool 15 minutes with a damp dish towel on top to keep cake from drying out. Gently roll in a tea-towel sprinkled with cinnamon or any other sugar free powder and leave rolled in the towel for 20 minutes.
Unroll the cake. It may look like it’s breaking but it will be fine. Spread the filling leaving about 1/4 inch space around. Roll up. Prepare Chocolate glaze and allow to cool before pouring on top of cake roll. The glaze will firm up nicely. Put in the refrigerator to chill for at least an hour.
You can use powered Erythitol to put on a tea towel to roll the cake. (Diana says: I used Cinnamon powder to help keep from sticking, but you can any other sugar free powder).
Whip the heavy whipping cream until soft peaks. Beat the softened cream cheese until creamy and add to the whipped cream, and blend together in the mixer. Add sweetener and liquid sugar free syrup or vanilla extract to taste for flavor and chill in the refrigerator until you need it.
Coat with glaze (below).
Your Lighter Side Chocolate Glaze
2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter
Makes 16 servings.